Soft cheeses fall into two broad families. Mould-ripened cheeses such as brie and camembert have a white, velvety rind and ripen from the outside in, turning softer and stronger as they age. Fresh and brined cheeses such as soft goats’ cheese, feta and halloumi are not ripened in the same way, so they stay mild, tangy or salty and keep their texture.
Which one to buy depends on how you will use it. Brie and camembert are for cheese boards, sandwiches and baking. Fresh goats’ cheese is for salads, tarts and spreading. Feta crumbles into salads and pastries, and halloumi is the cheese you can grill or fry without it melting.
One thing applies to all of them: soft cheese is more delicate than hard cheese. It goes past its best faster once opened, and some types need extra care during pregnancy.
The main types compared
| Cheese | Milk | Best for |
|---|---|---|
| Brie | Cows' | Boards, sandwiches, baking |
| Camembert | Cows' | Baking whole, boards |
| Soft goats’ cheese | Goats' | Salads, tarts, toasts |
| Feta | Sheep’s, sometimes with goats' | Salads, pastries |
| Halloumi | Goats’ and sheep’s, often cows’ too | Grilling and frying |
You will find these in the brie and camembert, feta and goats’ cheese and halloumi ranges.
Brie and camembert
Brie is usually made in large wheels and sold in wedges; camembert comes in small rounds of around 250 g. Camembert tends to taste deeper and more mushroomy, while brie is milder and creamier. Both have an edible white rind.
Some names are protected. Brie de Meaux and Camembert de Normandie are French cheeses with a protected designation of origin, made to set rules in their home regions. Cheeses simply called brie or camembert can be made anywhere, including in Britain, where Somerset brie is a well-known example.
How to tell when brie is ripe
A ripe brie or camembert feels soft when gently pressed in the middle and looks creamy, not chalky, when cut. A firm, white centre means it is still young. A strong smell of ammonia or a rind that has turned brown and sticky means it is past its best.
Baking a camembert
Baking camemberts are sold in wooden boxes or ceramic bakers. Remove all plastic wrapping, put the cheese back in its box or baker, score the top, and bake in a hot oven until the centre is runny, usually 15 to 20 minutes. Follow the time and temperature on the pack, since sizes vary.
Goats’ cheese, feta and halloumi
Goats’ cheese ranges from fresh, soft cheese you can spread, to logs with a white rind, to firm, aged cheeses. Fresh goats’ cheese is mild and tangy; rinded logs have a stronger taste near the rind.
Feta is a brined cheese from Greece. Under protected name rules, feta must be made in Greece from sheep’s milk, or a mix of sheep’s and up to 30% goats’ milk. Similar cheese made elsewhere, often from cows’ milk, is sold as “salad cheese” or “Greek style” cheese. If it tastes too salty, soak it in cold water or milk for a few minutes before use.
Halloumi comes from Cyprus and has a high melting point, which is why it browns rather than melts in a pan or on a barbecue. Slice it about 1 cm thick and cook it in a dry or lightly oiled pan for a couple of minutes on each side. Serve it hot, as it turns rubbery when it cools.
For a broader choice including Gouda, cottage cheese and continental cheeses, see Gouda and others.
Soft cheese in pregnancy
The NHS advice on cheese in pregnancy is worth knowing before you buy:
- Safe: hard cheeses such as cheddar and parmesan; pasteurised soft cheeses that are not mould-ripened, such as feta, mozzarella, ricotta, cream cheese and halloumi.
- Only if cooked until steaming hot: mould-ripened soft cheeses with a white rind, such as brie, camembert and rinded goats’ cheese, and soft blue cheeses. This applies whether they are pasteurised or not.
- Avoid: soft cheeses made from unpasteurised milk, unless cooked until steaming hot.
The reason is listeria, a bacteria that can grow in these cheeses and can cause serious illness in pregnancy. If you have questions about your own diet, ask your midwife or GP.
Storing soft cheese
- Keep soft cheese in the fridge at 5°C or below and follow the use-by date.
- Once opened, wrap brie and camembert in wax or baking paper and eat within the time printed on the pack, usually a few days.
- Keep feta covered in its brine, or in a little salted water, in a sealed container.
- Throw away soft cheese that shows mould other than its natural white rind. Unlike hard cheese, you cannot cut the mould off safely.
- Take brie and camembert out of the fridge about an hour before serving so they soften and the flavour comes through.
To plan a full board, see the cheese boards range and the guide on how to choose cheddar.
Quick checklist
- Brie and camembert for boards and baking; feta and goats’ cheese for salads.
- Halloumi for grilling and frying, served hot.
- A ripe brie gives slightly when pressed; ammonia means it is too old.
- Real feta is Greek and made with sheep’s milk.
- In pregnancy, cook brie, camembert and rinded goats’ cheese until steaming hot.
- Wrap opened soft cheese in paper and eat it within a few days.
- Bin soft cheese with unexpected mould.
Common questions
Can you eat the rind on brie and camembert?
Yes. The white rind is edible and is part of the cheese’s flavour. Some people prefer to cut it off, especially on older cheeses where it tastes stronger.
Is halloumi safe in pregnancy?
According to the NHS, pasteurised soft cheeses that are not mould-ripened, such as halloumi, feta and mozzarella, are safe to eat in pregnancy. Check that the pack says it is made from pasteurised milk.
Why is feta so salty?
Feta is stored in brine, a salt water solution, which preserves it and gives it its typical taste. Rinsing it or soaking it briefly in water or milk takes some of the edge off.
